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When it comes to breakfast or brunch, few dishes can rival the comfort and satisfaction of a stack of pancakes. Among the many variations available, Lemon Blueberry Ricotta Pancakes stand out as a unique and flavorful option that perfectly marries the tangy brightness of lemon with the sweet burst of blueberries. This delightful combination not only tantalizes the taste buds but also offers a textural experience that is both fluffy and creamy, thanks to the addition of ricotta cheese. Whether you’re looking to impress guests at a weekend brunch or simply indulge in a leisurely morning meal, this pancake recipe is sure to be a hit.

Lemon Blueberry Ricotta Pancake Stack

Discover the joy of breakfast with these Lemon Blueberry Ricotta Pancakes! Combining the zesty flavor of lemon with sweet blueberries, this fluffy stack offers a delightful taste experience. The creamy ricotta adds moisture and a protein boost, making them both indulgent and nutritious. Perfect for family gatherings or a leisurely weekend brunch, these pancakes not only please the palate but also brighten up your table. Elevate your breakfast routine with this delicious recipe!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

2 tablespoons granulated sugar

½ teaspoon salt

1 cup ricotta cheese

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

½ cup milk (whole or buttermilk)

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for garnish)

Butter or oil for greasing the skillet

Maple syrup for serving

Whipped cream (optional) for serving

Instructions
 

Prep the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.

    Mix the Wet Ingredients: In another bowl, combine the ricotta cheese, eggs, lemon zest, lemon juice, milk, and vanilla extract. Whisk until the mixture is smooth and creamy.

      Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; it's okay if a few lumps remain. Fold in the fresh blueberries carefully to avoid breaking them.

        Heat the Skillet: Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

          Cook the Pancakes: Pour ¼ cup of batter for each pancake onto the skillet. Cook for about 3-4 minutes, or until the edges look set and bubbles rise in the center. Flip the pancakes gently and cook for an additional 2-3 minutes on the other side until golden brown.

            Keep Warm: Transfer the cooked pancakes to a plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.

              Stack and Serve: Layer the pancakes in stacks on serving plates. Top with extra blueberries, a dollop of whipped cream if desired, and drizzle with maple syrup.

                Enjoy! Serve warm and enjoy the burst of flavors from the lemon and blueberries in every bite.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings